Keeping your pan drippings after browning the meatballs, add beef broth, kosher salt, ground black pepper, and garlic powder. Bring to a nice simmer and allow to cook for about 5-6 minutes
While that is simmering, mix 2 Tablespoons of cassava flour with 1/2 cup of warm water to make a “slurry”.
Turn up the heat on the gravy and slowly pour in the slurry while constantly whisking. Your gravy will start to thicken. Remove from heat when you've reached a nice thick consistency.
Grab your immersion blender and place it in the gravy and blend until the gravy is a nice thick creamy light brown color. Tip: You may have to tip your pan a bit to pool the gravy enough to get it to blend. Just keep your blender head flat to the bottom of the pan if you do this.
Pour the gravy over the meatballs, cover, and bake in the over for 30 minutes.
Remove from the oven and allow to rest about 20 minutes before serving (They will be piping hot!) Tip; Your gravy may seem thin when you remove the dish from the oven. It will thicken back up as it rests and cools a bit.
Serve over mashed potatoes. Enjoy!